How to Prepare Yummy Roasted Butternut squash Soup

Roasted Butternut squash Soup. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. You can have Roasted Butternut squash Soup using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Roasted Butternut squash Soup

1. You need 1 large of butternut squash.
2. You need 1 cup of Finely chopped, fresh basil.
3. Prepare 3 clove of Garlic.
4. You need 1 tbsp of Salt.
5. Prepare 1 of Zested orange.
6. It's 1 tsp of Vanilla.
7. Prepare 1 1/2 tsp of Cinnamon.
8. Prepare 5 of Chanterelle Mushrooms.
9. Prepare 1 1/2 tsp of Ground pepper medley.
10. It's 1 tbsp of Canola Oil.
11. It's 2 can of Coconut milk.
12. Prepare 1 tsp of Olive oil.

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

Roasted Butternut squash Soup instructions

1. Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin..
2. Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated..
3. Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes).
4. Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside..
5. Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth..
6. Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard..
7. Add your mushroom mix and orange zest to the soup..
8. Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup..
9. Add salt and pepper medley to taste.
10. Turn off the heat, cover the soup, and let it rest for about 10 more minutes..

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored.